Spaghetti With Raw Tomatoes

[Guest guest]

Spaghetti With Raw Tomatoes

 

salt as needed

1 pound plum tomatoes, very ripe

15 basil leaves

1/4 cup extra-virgin olive oil

3/4 pound spaghetti

freshly ground black pepper to taste

 

In plenty of rapidly boiling salted water, briefly cook the tomatoes just until

the skins loosen, 10 to 15 seconds. Drain the tomatoes and rinse under cold

water. Peel them, cut them in half crosswise and squeeze out the seeds and

water. Chop them coarsely and place them in a wide serving bowl with the basil,

and cover with the oil.

Cook the spaghetti in the same water until al dente, about 9 minutes, drain it

and add to the tomatoes. Stir them together roughly until the mixture is cool.

Season to taste with salt and pepper and stir in a tablespoon of the cooking

water.

Makes 4 servings.